Rajma or Razma is a popular South Asian vegetarian dish consisting of red kidney beans in a thick gravy with many Indian whole spices and usually served with rice. Although the kidney bean is not of South Asian origin, it is a part of regular diet in Northern India and Nepal. The dish developed after the red kidney bean was brought to South Asia from Mexico. Being a popular dish, it is prepared on important occasions. Rajma chawal, i.e. Rajma served with boiled rice, is a popular dish throughout northern India and Nepal.
The combination of Rajma and rice generally lists as a top favorite of North Indians and Nepalis. Rajma is prepared with onion, garlic and many spices in India, and it is one of the staple foods in Nepal. This dish is popular throughout the Indian subcontinent.
PREPERATION
Preperation time: 6 hrs
Cooking time: 40 mins
INGREDIENTS:
-1.5 tbsp ghee or oil
-½ tsp cumin
-1 tsp ginger garlic paste
-1 large onions chopped
-2 medium tomato chopped
-½ cup soaked rajma
-1 + ½ cup water
-½ tsp red chilli powder
-turmeric as needed
-1 tsp coriander powder
-¼ tsp cumin powder
-½ to ¾ tsp garam masala
-¾ tsp red chilli powder
-Few julienne of ginger
-1 green chili slit
-coriander leaves for garnish
-salt as needed
STEPS:
1. Properly wash and soak rajma in lot of water for at least 6 to 7 hours.
2. Pressure cook them with 2 cups of water for 3 to 4 whistles on a medium
flame.
3. Heat oil in a pot, saute cumin until they begin to splutter. Add ginger garlic or ginger paste and saute until the raw smell goes off.
4. Add chopped onions. And saute until onions turn golden.
5. Add chopped tomatoes. Cook until the raw smell of tomatoes is gone.
6. Add red chili powder, coriander powder, garam masala, turmeric, salt, cumin powder, coriander powder and cumin.
7. Saute and cook until the mixture begins to leave the sides.
8. Add rajma along with the stock. Add stock as needed to make a thick or thin gravy.
9. Add julienned ginger and 1 slit green chill in the gravy and simmer for 10 to15 mins.
10. Garnish with few Coriander leaves and serve hot.